Sunday, July 17, 2011

Basil Pesto

Did you know you can freeze pesto? That's a good reason to make it in bulk. I separate mine into sandwich bags (about 4 T per bag), but you can also freeze it in ice cube trays. Ingredients:4 cups fresh packed basil leaves5 cloves garlic1 cup grated parmesan cheese (I cube mine)salt/pepper to taste (remember parmesan is salty)2 cups extra virgin olive oil (drizzle as being processed)Pesto calls for pine nuts, but I don't use them, probably because they are not a staple in my house.Serve with pasta and grilled chicken.